Peanut Butter Filling

Chocolate Peanut Butter Topping

1 ounce sugar-free dark chocolate, chopped

2 tbsp peanut butter

Instructions

Crust

Line 6 muffin cups with parchment paper liners.

In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in butter until mixture begins to clump together. Divide the crumb mixture between prepared muffin cups and press firmly into the bottom of each.

Peanut Butter Filling

In a large bowl, beat the cream cheese, peanut butter, and sweetener together until well combined. Beat in the whipping cream and vanilla extract until smooth. Divide mixture between the muffin cups, spreading as best you can over the crusts.

Freeze for at least 2 hours, until very firm and paper liners can be peeled off easily. At this point, they can be kept refrigerated.

Chocolate Peanut Butter Topping

In a microwave-safe bowl, melt the chocolate and peanut butter together on high in 30 second increments, stirring in between. Once smooth, drizzle over chilled pies.

Makes 6 servings.

Mini No Bake Peanut Butter Pies

Nutrition Facts

Serving Size 1 mini pie

Servings 6

Calories 430

Total Fat 39g

Total Saturated Fat 16g

Cholesterol 60mg

Sodium 200mg

Total Carbs 23g

Dietary Fiber 5g

Sugars 4g

Swerve 11g

Protein 11g

Net Carbs: 7g

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